What you need:
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups quick-cooking oats
1 3/4 cups all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
How you make 'em:
1. Heat oven to 350°F.
2. In large bowl, beat brown sugar and butter with a mixer until blended.
3. Add in vanilla and egg and beat on low-medium until light and fluffy (about a minute).
4. Add in oats, flour, baking soda and salt and mix on low until blended. If the dough is too sticky, add more flour and oatmeal.
5. Stir in chocolate chips.
6. Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
7. Bake 9 to 11 minutes or until golden brown. Don't be afraid to take them out a when they aren't quite done in the middle. They will continue to cook after they come out, and you will have deliciously gooey cookies that stay soft for days!
8. Cool slightly on the baking sheet, and then transfer to paper towels on the counter to cool. My cookies are always softer if I cool them on paper towels instead of cooling racks. I don't even think I own cooling racks anymore. After they are cool (if you have any left!) store them in a giant ziploc or airtight container.
You. Are. Welcome.
